Okay… Call us “East Coast Oyster Snobs”… we don’t mind.
Join us for an Oyster Sojourn up and down the East Coast to learn about “merroir” – the flavors imparted by the different areas of the sea. Every oyster is influenced by its marine surroundings, and you can taste those differences.
With wine, “terroir” is the concept that flavor is derived from a sense of place: the vineyard’s terrain, soil, sunlight, water quality, microclimate, etc.
With oysters, “merroir” is the idea that each oyster is intimately impacted by the body of water it comes from, the algae it feeds on, the strength of currents and tides, the mineral content of the seafloor, rainfall, temperature, and more. Oysters of the same species, grown in a similar manner, just a few miles apart can taste quite different.
Let’s pair these perfect bivalves and their unique merroir with some fabulous international wines that have distinctive terroir.
8 oysters, 5 wines, Merroir, Terroir, Merci!
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Champagne Taittinger, Brut La Française NV | Champagne, France
Domaine Christian Moreau, AC Chablis, 2021 | Chablis, France
Robert Sinskey Vineyards, Abraxus, 2019 | Napa, California
Lingua Franca, Bunker Hill Estate Chardonnay, 2021 | Willamette, Oregon